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|Category||Frosting and Icing recipes|
|Servings||about a cup|
|Time||just a few minutes|
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- 2½ cups confectioners' sugar
- liquid or paste food coloring
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low until they become loose, about 1 minute.
- Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
- Gradually add the confectioners' sugar with the mixer on low.
- Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.
Flooding (filling in an icing outline)
- Add a small amount of water to the frosting and mix until the icing reaches a looser consistency.
Tips, Notes, and Variations
- If concerned about food borne illness, use pastuerized eggs.
- If desired, divide the icing among smaller bowls and add coloring(s).
- To store icing for later use:
- Clean the inner sides of the bowl or container to remove any drips.
- Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
- Refrigerate up to 5 days.
- Use on top of gingerbread or any other cookies.